Sweet and Sour Stew
Experience a delightful balance of tangy, sweet, and savory flavors with this Sweet and Sour Stew, a hearty one-pot meal that's perfect for any night of the week. Tender bites of boneless chicken thighs are simmered alongside vibrant carrots, crisp red bell pepper, and juicy pineapple chunks in a rich, glossy sauce flavored with tomato paste, soy sauce, white vinegar, and brown sugar. This easy-to-make recipe offers the perfect blend of wholesome vegetables and irresistible sweet-and-sour tanginess, all thickened to perfection with a quick cornstarch slurry. Ready in just one hour, this versatile dish is ideal for serving over fluffy steamed rice, making it a crowd-pleasing dinner option. Whether you're a fan of bold Asian-inspired flavors or just in search of a cozy yet refreshing stew recipe, this Sweet and Sour Stew will not disappoint! Perfect for home cooks, search-friendly keywords include "sweet and sour recipe," "chicken stew with pineapple," and "easy one-pot dinner."
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams boneless chicken thighs
- 2 medium carrots
- 1 medium onion
- 1 large red bell pepper
- 200 grams pineapple chunks (fresh or canned)
- 2 tablespoons tomato paste
- 3 tablespoons soy sauce
- 2 tablespoons white vinegar
- 3 tablespoons brown sugar
- 500 milliliters chicken or vegetable stock
- 2 tablespoons cornstarch
- 3 tablespoons water
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Cut the chicken thighs into bite-sized pieces and season with salt and black pepper.
Peel and slice the carrots into thin rounds, dice the onion, and chop the red bell pepper into bite-sized pieces.
In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat.
Add the chicken pieces to the pot and cook until lightly browned on all sides, about 5-6 minutes. Remove the chicken and set aside.
In the same pot, add the diced onion and sauté until softened, about 3-4 minutes.
Add the carrots and bell pepper to the pot. Cook for another 5 minutes, stirring occasionally.
Stir in the tomato paste, cooking for 1-2 minutes to enhance its flavor.
Add the soy sauce, white vinegar, brown sugar, and chicken or vegetable stock. Stir to combine.
Return the chicken to the pot, followed by the pineapple chunks. Bring the stew to a gentle simmer.
Cover the pot and let it simmer for 20 minutes, stirring occasionally, until the chicken is fully cooked, and the vegetables are tender.
In a small bowl, mix 2 tablespoons of cornstarch with 3 tablespoons of water to create a slurry.
Gradually stir the slurry into the stew to thicken the sauce. Allow it to cook for another 2-3 minutes until the sauce reaches your desired consistency.
Taste and adjust the seasoning with additional salt or pepper if necessary.
Serve the Sweet and Sour Stew hot, either on its own or over a bed of steamed rice.
Nutrition Facts
Calories |
1609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.8 g | 104% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 6373 mg | 277% | |
| Total Carbohydrate | 116.1 g | 42% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 69.9 g | ||
| Protein | 115.0 g | 230% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 258 mg | 20% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2888 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
